In a mixing bowl, add tomatoes, corn and zucchini; drizzle with a bit of olive oil, juice and zest of lime, and honey; gently toss to coat veggies, using two spatulas. Spread prepared vegetables around the fish fillets in a single layer; season dressed veggies to taste with seasoned salt.

Roast the fish and vegetables in the oven for 15-20 minutes, or just until the fish easily flakes with a fork at the center of each fillet.